View Full Version : On deck now

Huh? What?
08-27-2015, 10:00 AM
Sliced eye of round roast is curing in the refrigerator to be turned into jerky, probably tomorrow. Pork belly is waiting to go into cure for smoking around Labor day or shortly thereafter. And I have to plan for smoking beef tenderloin for the Labor Day cookout (16 confirmed guests so far).

And I have some hamburger and sausage to mix and do something with. Not sure how I'll fix it yet.

Any suggestions?

08-27-2015, 01:06 PM
Moink balls or stuffed peppers....What time should I be there at? :-P